Parsley Sage Rosemary & Rhyme

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JODY FAISON RELEASES A CD OF RHYMING RECIPES Some of Music City's Most Notable Jazz Musicians Join Faison on His Newest Project For more than 20 years Jody Faison served up some of the finest, most creative culinary treats Nashville had ever tasted. Now with his newly released CD of Rhyming Recipes, Parsley, Sage, Rosemary and Rhyme, Faison shares his secrets in a unique, fun and entertaining way. Backed by top musicians including world-renowned saxophonist Jeff Coffin, who can now be found playing alongside Dave Matthews and his band, Faison delivers the lyrics - or ingredients - to some of his most well known dishes in his deep, sultry Southern voice. Faison first unveiled his melodious recipes on a local talk show - Channel 5's Talk of the Town - as a way to alter the conventional cooking demonstrations he had done for years. "They were becoming bland," Faison said of the demonstrations. "So I decided to stir things up a bit. I delivered Elegy of a Trout and blew everyone's mind - literally. I'm pretty sure the crew thought I had gone crazy." His impromptu change caught the attention of many and before long, Faison was being asked to perform his Rhyming Recipes at parties and social gatherings. With many fans urging him to compile his works, Faison decided to take it to the next level and release a CD. He convinced some of his favorite jazz musicians, who he had gotten to know while in the restaurant business, to join in and make some music. Before entering the culinary world, Faison attended Vanderbilt University, where he earned a degree in English with an emphasis on creative writing. Soon after opening his first restaurant at the age of 22, appropriately named, Faison's, the published poet began transforming his recipes into rhyme. His first venture was in an old house turned restaurant in the now trendy Hillsboro Village Neighborhood. What started out as a place where the recent college graduate and his fraternity buddies could sit on a patio, drink beer and listen to Frank Sinatra, turned into a culinary Mecca Nashvillians flocked to every chance they could to dine on caviar stuffed mushrooms and filet with brie. Faison's was followed by the hip 12th and Porter, located in the city's railroad Gulch. It immediately became a destination for live music and dishes like Pasta Ya Ya and Rasta Pasta. Faison's empire grew to include the Iguana, Joe D.'s Hot Chicken Club, Jody's, Jody's Dining Hall and Bar Car, Pub of Love and Café One Two Three. Faison hung up his apron in 2004 and is now attending law school, while still making music.

JODY FAISON RELEASES A CD OF RHYMING RECIPES Some of Music City's Most Notable Jazz Musicians Join Faison on His Newest Project For more than 20 years Jody Faison served up some of the finest, most creative culinary treats Nashville had ever tasted. Now with his newly released CD of Rhyming Recipes, Parsley, Sage, Rosemary and Rhyme, Faison shares his secrets in a unique, fun and entertaining way. Backed by top musicians including world-renowned saxophonist Jeff Coffin, who can now be found playing alongside Dave Matthews and his band, Faison delivers the lyrics - or ingredients - to some of his most well known dishes in his deep, sultry Southern voice. Faison first unveiled his melodious recipes on a local talk show - Channel 5's Talk of the Town - as a way to alter the conventional cooking demonstrations he had done for years. "They were becoming bland," Faison said of the demonstrations. "So I decided to stir things up a bit. I delivered Elegy of a Trout and blew everyone's mind - literally. I'm pretty sure the crew thought I had gone crazy." His impromptu change caught the attention of many and before long, Faison was being asked to perform his Rhyming Recipes at parties and social gatherings. With many fans urging him to compile his works, Faison decided to take it to the next level and release a CD. He convinced some of his favorite jazz musicians, who he had gotten to know while in the restaurant business, to join in and make some music. Before entering the culinary world, Faison attended Vanderbilt University, where he earned a degree in English with an emphasis on creative writing. Soon after opening his first restaurant at the age of 22, appropriately named, Faison's, the published poet began transforming his recipes into rhyme. His first venture was in an old house turned restaurant in the now trendy Hillsboro Village Neighborhood. What started out as a place where the recent college graduate and his fraternity buddies could sit on a patio, drink beer and listen to Frank Sinatra, turned into a culinary Mecca Nashvillians flocked to every chance they could to dine on caviar stuffed mushrooms and filet with brie. Faison's was followed by the hip 12th and Porter, located in the city's railroad Gulch. It immediately became a destination for live music and dishes like Pasta Ya Ya and Rasta Pasta. Faison's empire grew to include the Iguana, Joe D.'s Hot Chicken Club, Jody's, Jody's Dining Hall and Bar Car, Pub of Love and Café One Two Three. Faison hung up his apron in 2004 and is now attending law school, while still making music.